Summer Nectarine Salad Recipes
SUMMER SALAD WITH BURRATA, TOMATOES, AND NECTARINES
I made this delicious salad for a potluck the other day and everyone loved it. You can use peaches instead of nectarines. Try to find ripe heirloom tomatoes for extra flavor.
Provided by barbara
Categories Tomato Salad
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Combine nectarines, tomatoes, burrata cheese, and basil in a bowl.
- Stir together olive oil, vinegar, mustard, and honey. Season with salt and pepper. Drizzle dressing over salad.
Nutrition Facts : Calories 377.7 calories, Carbohydrate 15.4 g, Cholesterol 40 mg, Fat 29.4 g, Fiber 2.8 g, Protein 9.9 g, SaturatedFat 10.4 g, Sodium 215.8 mg, Sugar 11.2 g
NECTARINE ARUGULA SALAD
Here's a summer salad that brightens any supper. The homemade dressing with a hint of berries is perfect with arugula, nectarines and blue cheese. -Christine Laba, Arlington, Virginia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 5 ingredients. In a small bowl, whisk vinegar, sugar, mustard, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat.
Nutrition Facts : Calories 101 calories, Fat 7g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 86mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
GRILLED SHRIMP NECTARINE SUMMER SALAD
Grilled Shrimp Nectarine Summer Salad is an easy way to celebrate both the grilling and stone fruit season with a drizzle of citrus strawberry dressing.
Provided by HWC Magazine
Categories Mains
Time 25m
Number Of Ingredients 16
Steps:
- Preheat grill or BBQ.
- Make citrus strawberry vinaigrette - in a food processor or blender add shallots, vinegar, olive oil, lemon juice, 3-4 strawberries, honey or sugar alternative and salt and pepper of choice. Set aside. Makes about 1 cup of dressing so you will have extra.
- In a bowl or individual plates add the romaine lettuce, rocket (arugula) and strawberries.
- Toss thawed shrimp in olive oil, salt and pepper (or Mrs. Dash) and garlic powder and place on grill (or stove top grill pan) for about 2 minutes each side until no longer translucent and pink . Remove from grill and set aside.
- Spray nectarines with a little oil or brush with a little olive oil so they do not stick on the grill. Grill nectarines for about 1-2 minutes on each side, just until you get nice grill marks. Remove from grill.
- Place grilled shrimp and grilled nectarines on top of salad with strawberries. Drizzle with a little lemon strawberry vinaigrette and top with a few Chinese fried noodles or toasted almonds if desired. Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 658 kcal, Carbohydrate 23 g, Protein 37 g, Fat 47 g, SaturatedFat 6 g, Cholesterol 429 mg, Sodium 1331 mg, Fiber 4 g, Sugar 16 g
SUMMER NECTARINE, TOMATO, AND CUCUMBER SALAD
A refreshing and colorful blend of fruit and veggies, highlighted with cilantro and goat cheese. Great for a picnic or with whatever you have on the grill. Good use of garden veggies.
Provided by SharonT
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Mix tomatoes, cucumber, nectarine, and cilantro together in a bowl. Stir in olive oil gently. Sprinkle goat cheese over salad.
Nutrition Facts : Calories 82.9 calories, Carbohydrate 7.9 g, Cholesterol 4.2 mg, Fat 5.3 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 1.6 g, Sodium 32 mg, Sugar 5.7 g
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3/5 (3)Total Time 4 hrs 30 minsServings 50Calories 195 per serving
- The day before, get together with a friend. One of you makes the dressing: Purée black garlic, mayonnaise, sour cream, vinegar, and 31/2 tbsp. salt in a blender. Turn mixture into a bowl and stir in tarragon, parsley, and chives, adding more salt to taste if you like. Chill.
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- Thinly slice red onion using a mandolin ( if possible) and place in a small bowl of water. Add 1/2 teaspoon salt and soak 10-15 minutes to remove bitterness.
- Slice nectarines into 1/2 inch thick slices. Slice cucumbers into thin rings. Arrange in a shallow bowl or on a platter over optional greens. Rinse and drain the onions and scatter about. Top with torn basil leaves and goat cheese crumbles.
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- For the vinaigrette: In a medium bowl, combine the shallot with the raspberry vinegar, orange zest, 1 1/2 tablespoons of the orange juice, honey and a pinch of salt.
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- To make pickled red onion: place the sliced red onion in a small, wide bottom bowl. Pour red wine vinegar (or white wine vinegar) into the bowl until most of the onion is submerged. Set aside and occasionally stir to make sure all the onions get pickled.
- To make candied pecans: heat a small pan on medium-high heat. Add the brown sugar and water and stir until the sugar is dissolved. Add the cinnamon and stir to combine. Cook the sugar mixture until it gets hot and bubbly. Add the pecans and cook for an additional 3-5 minutes, stirring to coat the pecans in the glaze. Once most of the liquid is evaporated, remove from the heat and spread the pecans out on parchment paper to let them cool completely. Once cooled, chop into smaller pieces.
- To make the dressing: In a small bowl, add all the dressing ingredients. Whisk until well combined and set aside.
- Assemble the salad: Place the arugula in a bowl or on a large platter. Place the nectarine slices, radishes, cucumbers (if using), and cut up candied pecans on top. Drain the red onion and spread over the salad. Crumble the goat cheese and sprinkle the basil. Drizzle the salad dressing and enjoy!
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- Add your wild rice and broth to a small pot. Bring to a boil, stirring often and then turn the heat down to low to allow the rice to simmer. Simmer for 40-50 minutes, stirring every so often. While the rice is cooking, prepare your dressing and chop your vegetables.
- Once the rice has cooked and cooled add 1/4 cup of the Green Honey Dressing to it and mix. Add the sliced nectarines, chopped tomatoes, fresh herbs, green onions and almonds. Stir lightly.
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